Creamy Thai Peanut Butter Noodle With Shrimp is one of my favorite dishes to make in the summer. Compared to stir-fried noodles or noodle soup recipes, this dish is fresh, healthy and easy to make. Whenever I have a noodle craving, this is the first dish that come to my mind.
This noodle dish doesn’t need stir frying and can be enjoyed either cold or hot.
In the summer, I prefer the cold noodle. After placing all ingredients in boiling water until cooked, I transferred them into a large bowl full of ice and water. This technique is called shocking. Shocking allows the vegetables and noodles to cool quickly so they retain their crunch or chewiness.
The creamy peanut sauce gives this noodle dish a tasty flavor and a thai spin.
Simply mix grated ginger, garlic, creamy peanut butter, soy sauce, lime juice, and brown sugar until smooth. Toss in some chili flakes if you’d like to add a hint of spice.
To finish this dish, pour a generous portion of the peanut sauce onto the noodles and then add some cilantro, chopped peanuts and a drizzle of sriracha if you like even more spice. Mix, mix, mix and dig in!
If you like this recipe, please leave a rating and share it with your friends!
4.0 from 1 reviews Creamy Thai Peanut Butter Noodle with Shrimp Print Prep time Cook time Total time Author: Spice the Plate Serves: 2 Ingredients
Instructions
Notes 1. Only add the noodles after the water has come to a rolling boil. Otherwise, the noodle will end up getting soggy and mushy.
2. Only add shrimp and vegetables when the noodles are almost done, these delicate ingredients takes only a few minutes to cook.
3. Shocking allows the vegetables and noodles to cool quickly so they retain their crunch or chewiness. However, do not remove the ingredients from the ice water before they finish cooling, it will result in a mushy finished product. Shop Asian Ingredients
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